Fontina And Parmesan Stuffed Mushrooms With Marsala And Oregano Recipes

BACON AND FONTINA STUFFED MUSHROOMS

Steps:

• Preheat oven to 425°. In a small bowl, mix the first six ingredients until blended. Arrange mushroom caps in a greased 15x10x1-in. baking pan, stem side up. Spoon about 1 tablespoon filling into each., Drizzle tops with oil. Bake, uncovered, 9-11 minutes or until golden brown and mushrooms are tender.

GARLIC PARMESAN-STUFFED MUSHROOMS RECIPE BY TASTY

Steps:

• Preheat oven to 350° F (180°C).
• Cut the stems off of each of the mushrooms and finely chop them, setting the mushroom caps aside for later.
• Heat the oil in a pan over high heat. Cook the chopped stems with the garlic, salt, and pepper for about six to eight minutes, constantly stirring. Be careful not to burn the garlic. Remove from heat.
• In a medium bowl, combine cooked stems, cream cheese, breadcrumbs, half of the parmesan, parsley, salt, and pepper, mixing until evenly combined. The mixture should be extremely thick.
• Space out the mushroom caps evenly on a baking sheet, upside down. Spoon a generous amount of the cream cheese mixture on top of each mushroom.
• Top each mushroom with a sprinkle of parmesan cheese. Bake for 20 minutes.
• Garnish with a sprinkle of parsley, then serve!
• Enjoy!

POLENTA WITH FONTINA AND MUSHROOMS

Steps:

• Bring 3 3/4 cups water, 1/4 cup heavy cream and 1 teaspoon kosher salt to a boil; whisk in 3/4 cup instant polenta. Reduce the heat to medium; cook, stirring occasionally, until creamy, 10 minutes. Stir in 1 cup grated fontina. Saute 12 ounces sliced mixed mushrooms and 2 teaspoons chopped rosemary in butter until tender, 6 minutes; stir in 1¿4 cup heavy cream and season with salt and pepper. Cook until thickened; toss with chopped parsley. Serve over the polenta.

SLICED MUSHROOMS WITH MELTED FONTINA

Steps:

• Preheat broiler. Arrange mushrooms in a single layer in a baking dish. Drizzle with oil, and sprinkle with 1/2 teaspoon salt and some pepper. Broil for 2 minutes. Remove dish from oven, and add thyme and cheese. Broil for 1 minute. Serve warm.

STUFFED MUSHROOMS PARMESAN (FUNGI ALLA PARMIGANA)

Steps:

• Grease a shallow baking pan, large enough to hold the mushrooms in a single layer.
• Clean mushrooms.
• Cut off stems and save.
• Place mushrooms in prepared pan, cut side up.
• Finely chop mushroom steams.
• Heat oil in skillet and saute steams, onion and garlic.
• Cook slowly until onions and garlic have slightly browned.
• Add the bread crumbs, Parmesan, parsley, salt and oregano; Mix well.
• Scoop spoonfuls of mixture onto each mushroom.
• Sprinkle a little olive oil on top of mushrooms.
• Bake at 400°F for 15-20 minutes or until mushrooms are tender and tops are slightly brown.